Preparing the Pork Loin

1. Dry Brine the Pork:
   • Three days before cooking, rub 1 tablespoon of kosher salt all over the flesh of the pork loin, including where the bones pull away.
   • Dry the skin as much as possible with a paper towel. Place the pork loin on a sheet tray with a wire rack, skin-side up, and refrigerate uncovered to let the skin dry out.
2. Score and Season the Rind:
   • Preheat the oven to 475°F (245°C).
   • If not already done by your butcher, score the rind with a very sharp knife, making long, parallel slits 1/4-inch to 1/2-inch apart across the width of the loin, being careful not to cut into the flesh.
   • Rub the remaining 1/2 tablespoon of kosher salt into the rind, ensuring the salt gets into the slits. Coat the rind with half of the oil.
3. Season the Flesh:
   • Flip the pork loin over and rub the flesh side with the remaining oil. Place the garlic, thyme, and rosemary up against the flesh.
   • Using butcher’s twine, tie the herbs and garlic to the loin. If you have ribs attached, tie them to the loin as well.

Roasting the Pork Loin

4. Roast the Pork:
   • Place the loin, skin-side up, on a rack in a roasting pan. Roast for 30 minutes at 475°F (245°C).
   • Reduce the heat to 425°F (220°C) and continue roasting until an instant-read thermometer inserted into the center of the loin reads 135°F (57°C), about 1 hour. The skin should be puffy and crisp. If it isn’t puffy enough, set the roast under the broiler for a minute or two until it puffs.
5. Rest the Pork:
   • Remove the pork loin from the oven and let it rest on a carving board for 30 minutes. The internal temperature will continue to rise about 10 degrees and the juices will redistribute.
6. Carve and Serve:
   • Remove the ribs by cutting the remaining flap, and discard the garlic and herbs. Carve the loin into slices following the scores so that each slice has a segment of crackling.
   • Serve the warm pork loin with cracklings, Yorkshire puddings, and a bitter green salad.

Making the Spiced Apple Chutney

7. Combine Ingredients:
   • In a large saucepan, combine the diced apples, chopped onion, grated ginger, pomegranate juice, apple cider vinegar, light brown sugar, mustard seeds, red pepper flakes, star anise, and coarse kosher salt.
8. Cook the Chutney:
   • Bring the mixture to a boil over medium-high heat, stirring occasionally.
   • Reduce the heat to a simmer and continue cooking, stirring occasionally, for 45-50 minutes until most of the liquid has evaporated.
   • Remove the star anise and allow the chutney to cool.